Description
These handheld bars blend the best of banana cream pie and cheesecake into one rich, creamy treat—ready in just five minutes of prep!
Ingredients
Scale
Crust
- 24 vanilla-flavored sandwich cookies (like Oreos)
- ½ cup (1 stick) salted butter, melted
Filling
- 16 oz (two 8-oz blocks) cream cheese, softened
- ½ cup granulated sugar
- 2 Tbsp cornstarch
- 2 large eggs, at room temperature
- 1⅓ cups mashed ripe banana (about 2 large or 3 medium)
- ⅓ cup heavy whipping cream
- ½ Tbsp pure vanilla extract
Instructions
- Prep the Pan & Oven
- Heat oven to 350°F.
- Line an 8×8″ square pan with parchment, leaving an overhang for easy lifting. Spray lightly with cooking oil.
- Make the Crust
- In a food processor, pulse the sandwich cookies into fine crumbs. Transfer to a bowl and stir in the melted butter until evenly moistened.
- Press the mixture firmly into the pan’s bottom. Chill in the fridge while you whip up the filling.
- Whip the Cheesecake Filling
- In a large bowl, beat the cream cheese until smooth.
- Add sugar and cornstarch; mix until fully blended.
- Crack in the eggs one at a time, mixing just until the yolk color disappears.
- Stir in mashed banana, heavy cream, and vanilla extract; beat once more until silky.
- Bake
- Pour the filling over the chilled crust and smooth the top.
- Bake at 350°F for 15 minutes, then reduce heat to 200°F and continue baking for 60 more minutes. The center should only jiggle slightly—if it’s too loose, bake in 5-minute increments until it firms up.
- Chill & Slice
- Cool completely on a wire rack. Run a thin knife around the edges if they seem stuck.
- Refrigerate at least 8 hours or overnight for best texture.
- Lift the slab from the pan, place on a cutting board, and cut into 16 even squares.
Notes
Tips
- Storing: Keep bars in the fridge up to 5 days.
- Freezing: Flash-freeze squares on a baking sheet, then transfer to freezer bags; they’ll keep for months.
- Clean Cuts: Warm your knife under hot water, dry it, then slice for neat edges.
- Room-Temp Eggs: Let eggs sit out for about 1 hour before baking.
- Easy Removal: Leave parchment edges higher than the pan sides to lift bars out effortlessly.
- Prep Time: 5 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
Nutrition
- Calories: 302kcal
- Sugar: 16g
- Sodium: 214mg
- Fat: 21g
- Saturated Fat: 11g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg